Salsa. One of my favorite snacking condiments, one of the most overpriced jars you’ll ever find on a supermarket shelf. A recent price check at my local supermarket put a small jar of salsa around $5, which is insane given the cost of materials. So let’s say farewell to absurd prices and make our own great salsa.
This salsa is so tasty, you probably will skip the chips and just eat it with a spoon.
- 2 large cans of diced tomatoes. Petite diced work best, packed in water or tomato juice. Avoid anything packed in tomato puree.
- 1 bunch of fresh cilantro, finely chopped.
- 1 tbsp of pickled jalapenos, finely minced. More if you want more heat, less if you want less heat.
- 4 tbsp lime juice. Fresh is best, but from a bottle will do, too.
- 1 large onion, finely diced.
- 3 stalks of celery, finely diced.
- 1/4 tsp garlic powder.
Put everything in a really big non-reactive (glass, plastic, etc.) bowl and stir. Let it sit for an hour. Salt to taste after sitting it for an hour.
Tomatoes will run you probably a buck a can for the large cans. You can use fresh, but during the winter months, canned will taste far better than “fresh” produce, because the “fresh” stuff has probably been shipped from the other side of the planet and is about 3 weeks old. Cilantro’s about a buck, but you might have to buy a large tin and then either dry the leftover or freeze it in ice cubes. The jalapenos, about the same, depending on the brand. I typically shop for these in the Hispanic foods section since they tend to be both better quality and cheaper than in the regular jarred and canned vegetables section. The onion and celery are about a quarter unless your produce is expensive. So for about $5 or so, you can put together the ingredients for this salsa.
Now here’s the cash savings part – this recipe makes a massive amount of salsa. Those little jars? You can probably fill anywhere from 8-10 of them with this recipe pretty easily, if not more. You will be swimming in a massive vat of salsa, and you’ll save some coin, too.
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